Smoked Salmon Dip

12-16oz of smoked salmon, hot smoked, not Lox. 

1 block of cream cheese

1/4 cup mayo

1/4 cup sour cream

1 tablespoon of dill, fresh or dried

1 teaspoon of horseradish 

1 juice of a lemon

3-5 green onions

2-3 dashes of hot sauce

2-3 dashes of Worcestershire sauce

1 small jar of capers

1 cup of chopped pecans 

Mince the green onion bulbs, save the tops to garnish the top. 

To the minced onions, add the juice from one lemon. Add softened cream cheese, sour cream, mayo, horseradish, hot sauce and Worcestershire sauce and dill. Blend until smooth. Once smooth, add the drained capers and roughly chopped salmon. Fold the capers and salmon into the mixture. Transfer to a serving bowl, top with chopped pecans, chopped green onion tops, a few sprigs of fresh dill. Chill and then serve with crackers or pita chips. 

Mississippi Pot Roast Sliders

In a large crockpot, add 1 medium sweet onions sliced thin to the bottom of the pot. Add 2 cloves of diced garlic. Add 1 cup of red wine, 2 tablespoons of Worcestershire, 1/2 cup of black coffee and some spices. (Bay leaves, thyme, white pepper, black pepper and salt to taste) Add 1/2 of a jar of whole Pepperoncini peppers along with half the juice. Add 1 packet of ranch dressing mix. Add 1 packet of AuJus mix. Add 32oz of Beef Broth. Set crockpot to high, put the lid on while you brown the roast. 

In a cast iron skillet, melt a stick of butter. Season a 3 pound chuck roast with Garlic Salt and Tony’s Creole seasoning. Brown the roast and the butter together on medium heat. Don’t scald the butter.

Once the roast is browned, move it to the crockpot. Add 1/2 cup of red wine to the cast iron skillet to deglaze the plan, stir to loosen the goodness and pour over roast in crockpot. Cook on high the first hour, then turn down to low till the roast is fork tender. Check at 4-5 hours, as not to over cook. 
About an hour before the roast is done, roast bite sized red potatoes, 1/2 a sweet onions quartered and baby carrots, mixed in olive oil and seasoned with garlic salt, black pepper and thyme in the oven on 400 for 40-50 minutes until fork tender.  I also like to add some au jus from the roast to the potatoes and carrots. 
When the roast and veggies are done, preheat the oven to 375. 
Slice a 12 pack of Hawaiian rolls and place the bottom half in a baking dish. 
Mix 1/4 cup of Mayo, 1 teaspoon of horseradish and a teaspoon of Worcestershire sauce. Spread over the bottom half of the rolls. 
Place a slice of pepperoncinic on each roll. 
Cover the bottoms with shredded pot roast and then top with 2 cups of shredded mozzarella, provolone or white chedder. 
Add the tops of the rolls over the cheese. 
Melt 1/2 stick of butter and mix in 1 teaspoon of garlic salt, 1/2 teaspoon of black pepper and a 1/2 teaspoon of dill. Brush the tops of the rolls with the butter and seasonings and bake at 375 for 15-20 minutes.